Net Wt.: 350gm
Gross Wt: 366gm
Roasted barley flour is known as ‘Tsampa’ in Tibetan and locally ‘Nyam-phey‘ is a Tibetan and Himalayan staple foodstuff, particularly prominent in the central part of the region. It is roasted barley and then grounded into flour in traditional water mills. It is usually consumed with butter tea.
Some Benefits of Roasted Barley Flour:
Short Story About Producers
Ms Dolma from Liktse (Changthang), lovingly tended and harvested this barley over a span of five months. Ehe barley is then cleaned and roasted on the wood and cow dung fire. These are then taken to water mills called ‘Ranthak’ locally to make into flour.
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